Directions

Place 1 cup of the orange juice in a saucepan and bring to a boil. Add the figs and turn off the heat.

In a small bowl, whisk together the honey, the remaining 1 tablespoon orange juice, orange zest, cardamom, dry mustard, coriander, 1 teaspoon of salt and pepper.

Heat the vegetable oil in a large, oven-proof frying pan over high heat. Add the pork chops and cook until well browned, about 2 minutes on each side. Remove to a plate and season with salt and pepper.

Brush the pork chops with the honey glaze on both sides and return them to the pan. With a slotted spoon, remove the figs from the orange juice and add to the pan with the pork chops. Transfer the frying pan to the oven and cook for about 12-15 minutes or until an instant read thermometer registers 145-150 degrees.

Remove from the oven and place one pork chop on each plate. Garnish with figs, orange wedges and parsley and serve.